I invented a completely new recipe for you based on my favorite way to make cookies/biscuits based on my no recipe cooking philosophy. I wrote The No Recipe Cookbook to encourage people who relied on takeaway to develop a simple repertoire of meals without the need to follow a recipe, allowing ingredients to be varied. Homecooking saves money, is healthier, and saves time with my anti-fancy cooking methods and shop-once-a-fortnight meal planning.
If adding nuts to the mixture, roast them first for 5 minutes in a low oven, approximately 160℃/350℉.
Option: Instead of adding salt to the mixture, sprinkle sparingly with sea salt on top.
- Cook Time
- Prep Time
- 24 cookiesServings
- 100 g (½ cup) salt-free butter
- 100 g (½ cup) tahini
- 100 g (½ cup) caster sugar or granulated sugar
- 100 g (½ cup) confectioners' sugar
- 40 g (2 tablespoons) honey
- 80 g (½ cup) all-purpose flour
- 80 g (¾ cup) cornstarch
- 40 g (¼ cup) almond meal
- 1 teaspoon ground cardamom
- ½ teaspoon baking powder
- ¼ teaspoon salt (or use sea salt sprinkled on top)
- 60 g (⅓ cup) pistachios
- 60 g (¼ cup) slivered almonds
Preheat oven to 175℃/350℉. Line sheet pan with parchment paper.
1. In a large bowl with a hand mixer beat butter, tahini, and sugars together well.
2. Add honey, flour, cornstarch, almond meal, cardamom, baking powder and salt; mix to combine.
3. Add nuts to the mixture or use to decorate.
4. Roll teaspoonfuls of the mixture, and press flat onto a baking tray lined with baking paper.
5. Bake for 12 minutes until cookies are ready.
Note: the gram measurements do no